Thursday, August 27, 2015

Pizza Stuffed Mushrooms

I’m a huge fan
of mushrooms, especially portobello. You may also recall that I’m a huge fan of
pizza as well. There are some nights when I want the pizza flavor but without
all of the carbs. Cue the pizza stuff mushrooms. It’s like you’re eating a pizza, but
without the bread or the guilt. It may not be the real thing, but it’s pretty darn
close.

Pizza Stuffed Mushrooms

Ingredients

6 large portobello mushroom caps

2 lbs lean ground turkey

1 24oz jar of marinara sauce

1 large onion (diced)

1 large green bell pepper (diced)

2 teaspoons of minced garlic

1 8oz bag of shredded mozzarella cheese

Olive Oil

Salt and pepper to taste

Handful of fresh basil (chiffonade)

1 8oz jar of sun dried tomatoes

Instructions

1.Preheat oven to 350 ºF.

2.Rinse mushroom caps off
and carefully remove and discard the brown gills from the undersides of the mushrooms
using a spoon.

3.Place the mushrooms gill
side down on a baking sheet and bake in the oven for 10 minutes.

4.While the mushrooms bake,
dice the onion and bell pepper.

5.Warm a skillet on medium
heat and sauté the garlic, diced onion and bell pepper until slightly browned.

6.Remove the mushrooms from
the oven, draining excess juice from the pan. Flip the mushrooms over, cap side
down in order to prepare for filling.

7.Lightly brush the inside
of the mushroom with olive oil.

8.Remove the onion and
pepper mixture from the stove, pour into a bowl and set aside.

9.Using the same skillet
the peppers were sautéed in, add olive oil to the pan and brown the turkey.

10.Once the turkey has fully cooked through,
drain any excess fat and add the pepper and onion mixture back in the pan.

11.Add two
cups of marinara sauce or enough to fully coat the meat mixture and stir well.

12.Spoon the mixture out and fill the mushroom
caps.

13.Top with mozzarella cheese.

14.Bake on 350º F for 20 minutes.

15.Remove mushrooms from the oven, top with sun dried
tomatoes, salt, pepper. and fresh basil and serve.